This chicken stir-fry is a vibrant and flavorful dish that’s perfect for a quick dinner. It’s packed with colorful vegetables like bell peppers, zucchini, and snap peas, all tossed in a savory sauce. Whether you’re cooking for the family or preparing a meal for one, this dish will satisfy your taste buds without taking up too much of your time.
Ingredients
1 lb boneless skinless chicken breast, cut into thin strips
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
1 zucchini, sliced
1 cup snap peas, trimmed
3 cloves garlic, minced
1 tablespoon grated ginger
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch (optional, for thicker sauce)
Salt and pepper to taste
Sesame seeds for garnish (optional)
Fresh cilantro for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 6-8 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the bell peppers, onion, zucchini, and snap peas. Stir-fry the vegetables for 3-4 minutes, until they’re tender but still crisp.
Add the garlic and ginger to the pan and cook for another minute until fragrant.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch (if using). Pour the sauce over the vegetables and stir to coat them evenly.
Return the chicken to the skillet and toss everything together, making sure the chicken is well coated in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
Season with salt and pepper to taste, and garnish with sesame seeds and fresh cilantro if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
For a spicier version, add some chili flakes or fresh chopped chili peppers to the stir-fry.
You can swap out the vegetables based on what you have on hand—broccoli, carrots, or mushrooms are all great additions.
If you prefer a lower-carb option, you can serve this dish over cauliflower rice instead of regular rice.
Storage/Reheating
To store leftovers, place the stir-fry in an airtight container and refrigerate for up to 3 days.
To reheat, warm it up in a skillet over medium heat for about 5 minutes, or microwave it for 1-2 minutes until heated through.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work wonderfully in this recipe. They’re a bit juicier and flavorful but will need a slightly longer cooking time.
Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce, this recipe is completely gluten-free.
Can I make this ahead of time?
I recommend making it fresh for the best texture, but you can prep the veggies and chicken ahead of time to speed up the cooking process.
Can I use frozen vegetables?
Fresh vegetables are ideal for stir-fries because they cook quickly and retain their crispness. If using frozen, make sure to thaw and drain them well before cooking.
What can I serve with this stir-fry?
This dish pairs beautifully with steamed rice, cauliflower rice, or even noodles for a more filling meal.
Conclusion
This chicken stir-fry is a fantastic weeknight dinner that combines ease and flavor in one quick recipe. I love how flexible it is, allowing me to switch up the vegetables or add extra heat, depending on what I’m in the mood for. Whether I’m craving something healthy or just want a no-fuss dinner, this recipe never disappoints.
📖 Recipe:
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Chicken Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and healthy chicken stir-fry with vibrant vegetables and a savory sauce. Perfect for a busy weeknight dinner.
Ingredients
1 lb boneless skinless chicken breast, cut into thin strips
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
1 zucchini, sliced
1 cup snap peas, trimmed
3 cloves garlic, minced
1 tablespoon grated ginger
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch (optional, for thicker sauce)
Salt and pepper to taste
Sesame seeds for garnish (optional)
Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken strips to the skillet and cook for 6-8 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the bell peppers, onion, zucchini, and snap peas. Stir-fry the vegetables for 3-4 minutes, until they’re tender but still crisp.
- Add the garlic and ginger to the pan and cook for another minute until fragrant.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch (if using). Pour the sauce over the vegetables and stir to coat them evenly.
- Return the chicken to the skillet and toss everything together, making sure the chicken is well coated in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
- Season with salt and pepper to taste, and garnish with sesame seeds and fresh cilantro if desired.
Notes
For a spicier version, add chili flakes or fresh chopped chili peppers.
Swap vegetables based on what you have on hand like broccoli, carrots, or mushrooms.
For a lower-carb option, serve the stir-fry over cauliflower rice.
Leftovers can be refrigerated for up to 3 days.
Reheat in a skillet or microwave until heated through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
